This is a sweeeet peanut butter fudge with a salty crunch!
Anyone who has slipped crispy potato chips into their peanut butter and jelly sandwiches (and I’m sure it’s not just me!) knows that the combination is quite freaking good!
This fudge is awesome not only because it brings together peanut butter and very crunchy potato chips, but because it’s a fairly fuss-free fudge to make: it’s adapted from the no-fail fudge recipe from Marshmallow Fluff company.
I chose to use kettle-cooked potato chips for that ultimate crunch – whenever the urge to more-or-less eat a whole bag of chips, it’s always the kettle-cooked variety. (Don’t judge.) That mega-crunch is very satisfying layered through the smooth fudge.
Be warned that this fudge is really rich, though that’s really the good news: a small piece will satisfy you and there’ll be plenty to share with ravenous friends!
An 8-inch by 8-inch pan, wax or parchment paper, a large saucepan, a heatproof spoon and rubber spatula, and something to crush chips with.
No! The nice thing about this “no-fail” fudge is that it’s easy to make without a candy thermometer.
Definitely: there are plenty of steps that kids can help with, depending on their age. Adults should do the stove-top steps and also the stirring and pouring of the liquid fudge since it is quite hot at this stage.
The recipe is below, but first: a few other sweet treats for you!
Peanut Butter Potato Chip Fudge
- 1-1/2 cups kettle-cooked potato chips, divided (about 1.25 ounces)
- 2-1/2 cups granulated sugar
- 1/2 cup plus 2 tablespoons evaporated whole milk
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 7-1/2 ounces marshmallow creme (Fluff)
- 1 cup creamy peanut butter (about 8 ounces)
- Line an 8-inch by 8-inch pan with two strips of wax or parchment paper: the strips should be as wide as the bottom of the pan and be long enough to extend over the edges; have one strip go in one direction and criss-cross the other over it. This will allow you to lift the fudge out of the pan once it’s set.
- Set aside 1/2 cup of the potato chips: these will go on top of the fudge so try to choose the larger intact chips.
- Place the remaining 1 cup of chips into a small bowl, and use a potato masher or the bottom of a glass to break them into large pieces.
- Combine the sugar, evaporated milk, butter, vanilla and marshmallow creme over medium-low heat in a large saucepan. Stir the mixture frequently until everything melts and is smooth. Increase the heat slightly to medium, and stir constantly until the mixture comes to a rolling boil. (Note: this stuff is hot – I mean like molten lava-hot, so be very careful not to get splattered. If you are making this with kids, these stove-top steps are definitely for the adults to do.)
- Continue stirring the mixture constantly for another 5 minutes. Immediately remove the pan from the heat.
- Stir in the peanut butter until it is thoroughly combined and the mixture looks smooth.
- Immediately pour about half of the peanut butter mixture into the prepared pan. Smooth it out using a rubber spatula. Sprinkle the 1 cup of broken chips evenly over the surface.
- Pour the remaining peanut butter mixture over the chips and spread it evenly to the sides of the pan.
- Take the 1/2 cup of chips you set aside and tuck them into the top of the fudge, pressing them in gently.
- Place the pan on a wire rack in a cool place. Allow the fudge to cool and set completely, which should take about two hours.
- Once set, use a sharp knife to slice the fudge into pieces.
- This fudge is best enjoyed within two days while the chips are still crisp.